Tag protein

Norwegian egg coffee

Egg coffee – a mild and refreshing drink that can be served warm as well as cold I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed…

Speeding up the Maillard reaction

Ever thought about how pretzels and salt sticks get their nice brown color? The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their charachteristics to a variety of foods. In this post…

Egg white foam + microwave = Vauquelin

By beating air into an egg white you can increase it’s volume by a factor of approximately 8. Hervé This has shown that water is the limiting component. By adding more water you can significantly increase the volume. Addition of…